Here it is. My very first. Thanks to goosen1 for the recipe. I followed the dough exact and modified the sauce slightly to fit the tastes in the house. Thanks to CrazyDman for the advice and being there and answering when I had questions. Thankyou for the archive. I have found a hobby that fits perfect with homebrewing.Thanks again to all. Pie on and brew on.Frank

Here it is. My very first. Thanks to goosen1 for the recipe. I followed the dough exact and modified the sauce slightly to fit the tastes in the house. Thanks to CrazyDman for the advice and being there and answering when I had questions. Thankyou for the archive. I have found a hobby that fits perfect with homebrewing.Thanks again to all. Pie on and brew on.Frank

You are very welcome, Mate. YOU know since you can make dough you just step into a hobby that's going to consume your life

Now the possibilities are endless and you can add anything to the crust.

Hell you can even make this same dough and use a bunch of spare dough to make a stuffed crust pizza, Although your still going to find string that's that's flexible.

I'm glad that you guys like this recipe. Like I said before, It's a simple dough that I do like. I really love it when the oils from the cheese and pepperoni flow over the crust... Now I think I will make some this weekend!

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I'm glad that you guys like this recipe. Like I said before, It's a simple dough that I do like. I really love it when the oils from the cheese and pepperoni flow over the crust... Now I think I will make some this weekend!

I used all purpose flour though Goosen, Now what's the different in taste when I pick up some bread flour?

Hey Goosen1 can I refigerate the extra? Or how about freeze? I am a newbie. Thanks.Frank

If you want to do an overnight chill with this recipe you will need to drop the amount of yeast and sugar to 1 teaspoon each. I have this recipe for the purpose for a same day use. One of those "Hey!!! I want pizza!!!" nights.

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Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

I made this dough for the second time this saturday and I love it. I par baked the crust for 4 minutes. I let it cool and topped it with chopped tomatoes that I simmered to a paste. Then I topped it with pepperoni, ground beef, italian sausage, mushrooms, mozzarella, cheddar, and lots of thinly sliced red onions. This pizza is a specialty at Pizza Corner in Valley city, ND. It turned out great. I have been making pizzas since I was 12 years old and this was one of the best tasting that I have ever made. The only thing that I would have changed would have been to par bake it for 6-7 minutes to get a little more of a crunch with the crust. Great recipe!

You know, I was talking to a friend of mine that lives downtown Chicago this week. He was asking me if I have made this thin crust pizza lately?? I have been making deep dish but I think I will make this pizza next weekend. Maybe pepperoni and hot peppers!!!

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Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!